Potatoes with Feta and Olives

Recipe Source: Salaman, Rena & Jan Cutler. The Complete Book of Greek Cooking, p. 186. Anness Publishing Limited, London, 2005.

Potatoes with Feta Cheese and Olives

I was looking for an appropriate side dish to serve with a chicken dish for Sunday dinner. It had to be filling, since I didn't know how many people we would be until we actually sat down. It had to be interesting, and it had to match reasonably well with the flavors of the main dish. I found this recipe in a Greek cookbook that I use frequently.

Potatoes with Feta Cheese and Olives (serves 4, approx. $4.19/serving)

• 2 lb small red potatoes
• 2/3 cup olive oil
• 1 sprig fresh rosemary
• 1/2 cup pitted black olives (not canned)
• 1/2 cup pitted green olives
• 1 1/4 cups hot vegetable broth
• 10 oz sheep milk feta
• Kosher salt and pepper to taste

Equipment

1. Sharp knife
2. Large pot for boiling potatoes
3. Rectangular roaster
4. Pastry brush

1. Bring a large pot of salted water to a boil.
2. Preheat your oven to 400 degrees.
3. Cook the potatoes in the boiling water for 15 minutes; drain and cool slightly.
4. Cut the potatoes into thin slices. I prefer to leave the skins on, as the bulk of a potato's nutritional value is in the skin.
5. Using your pastry brush, paint the bottom and sides of your rectangular roaster with some of the olive oil.
6. Strip the leaves from the spring of rosemary; discard the branch and put the leaves into a bowl.
7. Add the olives and feta to the bowl. Mix well.
8. Layer the potato slices in the roaster, alternating with a layer of the feta mixture.
9. Drizzle the remaining olive oil over the mixture.
10. Pour the broth into the roaster.
11. Season to taste with kosher salt and black pepper.
12. Cook for 35 minutes in the oven. Serve straight from the dish.